Bacon Wrapped Venison Tenderloin Recipe 435

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Steps:

• Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
• Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
• Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
• Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
• Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
• Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
• Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
• Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
• OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
• OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
• Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
• You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
• The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.

Steps:

• Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
• Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

Steps:

• Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. , Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm. , In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

Steps:

• For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
• Preheat the oven to 375 degrees F.
• Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
• For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine ½ T olive oil, garlic, pepper, and salt.
• Rub seasonings onto the tenderloin.
• Wrap the tenderloin in bacon and place into the roaster.
• Add the remaining oil to a frying pan and cook the onions and mushrooms until they're tender.
• Put onions and mushrooms into the roaster with the tenderloin and add the water.
• Bake for 30-40 minutes.

Steps:

• Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid. 2 Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it. 3 Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours! 4 Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade. 5 Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. 6 Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips. 7 Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. 8 Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing. 9 OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it! 10 OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).

Steps:

• 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place bacon on a slotted baking pan. 3. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes. 4. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan. 5. Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour. 6. Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.